*Make sure you do not use extra virgin olive oil, the taste is just
too strong. You can also use ½ cup avocado oil in place of ½ cup of the
olive oil.

In a food processor, mix the egg, lemon juice and mustard powder.
With the processor running, SLOWLY add the olive oil. I eyeball it until
I think it’s about ¼ cup, then let the food processor run for a little
while until what you’ve added is emulsified, then slowly add another ¼
cup and so on until the entire cup has been added. Salt and pepper to
taste. Store in the refrigerator. **This won’t last like your store
bought mayonnaise, so try to use it within a few days.